One of my earlier posts had what I was using, at the time, as my basic gluten-free flour mix. I have since changed it a little. It works really well as is, but I am not so down with the gritty feeling some of these flours leave you with. The second version is slightly lighter as well as slightly less gritty.
OLD MIX
- 1 cup white rice flour
- 1 cup brown rice flour
- 1 cup garfava flour
- 1 cup tapioca flour
- 1 cup potato flour
NEW MIX
- 1 1/4 cup white rice flour
- 1 cup brown rice flour
- 1 1/4 cup garfava flour
- 1 cup potato flour
- 1 cup tapioca flour
Both versions of the mix have held together quite well for my purposes. I have also started using xanthan gum, when appropriate. This is also helpful in holding the baked good together. I use about 1/2 teaspoon per cup of flour.
But why leave it alone????? I think I can improve it. I am looking for more of a neutral texture.
Today I am going to add in some sorghum flour. Not sure exactly what amount yet. But all I have read about sorghum, intrigues me. I have read that it has a “bland, neutral taste that leaves no trace of unusual colors or flavors when added to food products“. That sounds like wheat to me. I am making chocolate chip cookies. And I will post my results later (tomorrow). Mind you, these cookies were awesome already. But I want them to be even better. When I brought them to a client to taste yesterday, this was how it went. She approached the cookie with typical gluten-free “phobia”. She took a bite, and with utter dismay in her voice said “Wow. These are really good.” Get ready cause they are gonna get even better.
When I tweak the recipe I will post pictures and the new mix!
And if you want to try them the way they are now, you can get them at the juice bar at Integral Yoga Natural Foods.
Tags: garfava flour, gluten-free baking, gluten-free flours, potato flour, sorghum flour, tapioca flour, vegan baking, xanthan gum